Best Squamish Bars Recipes

SQUAMISH BARS

Squamish Bars image

A different (read: better) take on the Nanaimo Bar. With a peanut butter base and a lighter filling than custard these are sure to please without being too sweet

Provided by TrickyClimber

Categories Bar Cookie

Time 55m

Yield 36 serving(s)

Number Of Ingredients 11

Ingredients

1 cup peanut butter
1/2 cup brown sugar, packed
1/2 cup corn syrup
1 cup crisp rice cereal
1 cup corn flakes
2 cups icing sugar
1/4 cup butter, softened
2 tablespoons light cream
1 1/2 teaspoons vanilla
3 ounces bittersweet chocolate or 3 ounces semisweet chocolate
1 tablespoon butter

Steps:

1. In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar has dissolved.
2. Remove from heat, stir in rice cereal and cornflakes.
3. Press into lightly greased 9" square cake pan and let cool (10 min in fridge).
Filling:.
1. In bowl, beat icing sugar and butter then beat in cream and vanilla.
2. Spread over cereal base, chill for 30 minutes.
Topping:.
1. In double boiler, over hot water, melt chocolate and butter, let cool.
2. Spread evenly over filling, chill for 20 minutes.
3. Cut into squares.

Nutrition Facts : Calories 113.6, Fat 5.4, SaturatedFat 1.9, Cholesterol 4.8, Sodium 57.5, Carbohydrate 15.7, Fiber 0.5, Sugar 11.4, Protein 1.9

NANAIMO BARS III

Nanaimo Bars III image

Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars. They are sold on British Columbia Ferries and at coffee stands. If you can't find custard powder, I've used instant pudding mix with good results.

Provided by MARTHA J PAUL

Categories Desserts Cookies No-Bake Cookie Recipes

Time 30m

Yield 16

Number Of Ingredients 13

Ingredients

½ cup butter, softened
¼ cup white sugar
5 tablespoons unsweetened cocoa powder
1 egg, beaten
1 ¾ cups graham cracker crumbs
1 cup flaked coconut
½ cup finely chopped almonds
½ cup butter, softened
3 tablespoons heavy cream
2 tablespoons custard powder
2 cups confectioners' sugar
4 (1 ounce) squares semisweet baking chocolate
2 teaspoons butter

Steps:

In the top of a double boiler, combine 1/2 cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. Beat in the egg, stirring until thick, 2 to 3 minutes. Remove from heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an ungreased 8x8 inch pan.
For the middle layer, cream together 1/2 cup butter, heavy cream and custard powder until light and fluffy. Mix in the confectioners' sugar until smooth. Spread over the bottom layer in the pan. Chill to set.
While the second layer is chilling, melt the semisweet chocolate and 2 teaspoons butter together in the microwave or over low heat. Spread over the chilled bars. Let the chocolate set before cutting into squares.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 34.1 g, Cholesterol 47.3 mg, Fat 19.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 11.2 g, Sodium 160.1 mg, Sugar 26.1 g